Огромная благодарность Автору Calliicious за Мастер-класс






Carved and ganache chocolate cake (apologies I do not have photos of the smoothing process) I then covered it with flesh coloured fondant.

Then I covered with blue fondant that I previously had cut a pattern and did the same for the burgundy coloured fondant too.


To save time, I used a floral patchwork cutter to indent a pattern so I have an outline to follow for my royal icing piping and brush embroidery

Next step is to carefully pipe royal icing (coloured beige) ..then “pull” the icing inward gently with a damp sable hair (or soft) No. 2 paint brush. Leave to dry completely


I then used Antique Gold Edible lustre dust mixed with white spirit (like gin or vodka) and painted over the brush embroidery.


Using a 1.5 Nozzle, I piped the white filigree over the blue area.


I then tried out my first attempt at SugarVeil. need to practise this more. I used it to add frilling over neck, bust area and the base.

I then finished off by adding my sugarpaste roses to give it a vintage look and added lacing by using an extruder to push the paste through a shaped nozzle. and voilà!!!